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Scallop on avocado fruit salad

I got the inspiration for this from a colleague at work (who is a Chef), who served a lobster avocado salad. It had tasted so good that tonight I decided to try something similar with leftovers I had at home and created my own special variation:

INGREDIENTS (2 persons)

3/4 avocado

3/4 plum

a handful cooked kidney beans

1/2 passionfruit

juice of 1/2 lime

parsley or cilantro (coriander)

1 red chili

2 scallops

juice of 1 lime (to marinate scallops)

salt, pepper, white balsamico vinegar

First of all marinate the scallops in lime juice until they lose their raw aspect and adpot a light white color. This might take an hour or two. If you don't like raw seafood you can skip this and then just quickly fry them in a pan in a bit of olive oil.

Cut avocado in pieces, add some salt and chopped cilantro. As cilantro is mainly a love-it or hate-it for many you can easily exchange cilantro with parsley (at least for the looks, though not for the special taste). Chop the chili and take out the seeds, mix with the avocado. Add kidney beans.

Chop the plum and mix together with the passionfruit under the avocado-bean mix. Season with salt, pepper and vinegar.

Fill in low glasses and place the scallop in one piece (or cut in 4) on top. Garnish with a leaf of cilantro.